At a glance…
- World-renowned pastry chef Cherish Finden is setting the ultimate test in the MasterChef Australia 2026 Grand Finale.
- Her intricate Chinese Afternoon Tea challenge draws on treasured childhood memories and her Singaporean heritage.
- The Bake Off: The Professionals judge reveals why great pastry is about far more than technical perfection.
For the final challenge of MasterChef Australia 2026, the remaining contestants won’t just be recreating an extraordinary dessert; they’ll be bringing one of Cherish Finden’s most personal creations to life.
The internationally acclaimed pastry chef and Bake Off: The Professionals judge has designed a Chinese Afternoon Tea that demands precision, creativity, and composure under pressure, but behind its intricate petit gateaux lies a story of family, heritage, and treasured childhood memories.
Ahead of the Grand Finale, Cherish tells The Weekly why she wanted to push the finalists beyond simply following a recipe, and how the desserts she creates always begin with emotion.
The grand finale is one of the biggest moments of the season. What did you want your final challenge to test beyond technical skill?
A Grand Finale is about testing every element that defines a great chef. Technical skill, precision, accuracy, and execution are all essential, but at this level, it is about much more than simply following a recipe.
I designed this challenge to push the finalists beyond their comfort zone and see how they perform when the pressure is at its highest. It tests their organisation, time management, discipline, problem-solving, and their ability to remain calm while delivering exceptional pastry within a demanding timeframe.
In a professional kitchen, the recipe is fixed, but success depends on the chefs. It is the technique, focus, consistency, attention to detail, and the mental strength to deliver excellence under pressure that create a true champion.
Your Chinese Afternoon Tea is an extraordinary creation, featuring nine intricate petit gateaux in just five hours. Why was this the perfect dessert to crown Australia’s next MasterChef?
I chose this Chinese Afternoon Tea for the Grand Finale because it represents the level of refinement and detail expected at the highest stage of the competition.
Each element has been carefully considered, with a balance of flavours, textures, components, and presentation that reflects the precision required in modern pastry. For the finalists, this challenge was about understanding the intention behind the creation and respecting the vision of the recipe while bringing it to life.
A great chef must be able to interpret, execute, and elevate a concept with care and understanding. This challenge allowed the finalists to demonstrate their ability to connect with a creation and deliver it with the level of excellence expected in a MasterChef kitchen.
Your desserts are edible works of art. When you’re creating something new, where does the inspiration begin? With a flavour, a memory, a story, or a visual idea?
Inspiration can come from many places, but for me, it almost always begins with a story. A dessert should not only look beautiful; it should create an emotion and take someone on a journey.
Sometimes it starts with a childhood memory, a flavour that reminds me of home, or a cultural tradition that I want to reinterpret through a modern pastry lens. Other times, it may begin with a visual idea, an ingredient, or even a moment of inspiration from nature, art, or travel.
I believe the most memorable desserts are created when technique and emotion come together. The craftsmanship allows me to bring the vision to life, but the story behind it is what gives the creation its soul. For me, pastry is not just about making something beautiful; it is about creating an experience that connects with people, and most importantly, it needs to taste good!
You began cooking at just eight years old to help support your family in Singapore. Looking back, how did those early experiences shape the chef and the person you’ve become?
Looking back, those early experiences shaped not only the chef I am today, but also the way I approach my craft.
When I was eight years old, my father was not very well, and I took on the responsibility of helping my family by cooking. Those moments taught me to be thrifty, resourceful, and very conscious about making the most of what we had.
It also gave me a deep respect for ingredients and understanding the importance of costing — something that is essential in any professional kitchen. As a pastry chef, creativity must always work alongside discipline; you need to understand your ingredients, minimise waste, and create something exceptional while respecting the value behind every component.
Those lessons from my childhood have stayed with me throughout my career and continue to influence the way I create, lead, and inspire others.
Your Singaporean heritage is woven through so much of your work. How has your upbringing influenced the way you approach pastry and storytelling through food?
My Singaporean heritage doesn’t just influence my pastry; it defines how I tell stories through it. Every creation I make is rooted in the traditions, memories, and flavours I grew up with.
What memory inspired your Chinese Afternoon tea creation?
One of my most treasured memories is of my Ah Gong during Chinese New Year. I would greet him with two mandarin oranges — a small gesture of respect and love. In return, he would prepare a Gong Fu Cha tea ceremony for the family, brewing tea with patience and precision, often paired with black sesame mochi. Those moments have stayed with me ever since.
Afterwards, we would step outside together to welcome the New Year, with firecrackers lighting up the sky, full of excitement, hope, and blessings for prosperity.
These experiences taught me that food is never just about flavour or technique; it is about memory, emotion, and connection. That is how I approach pastry today — every creation must carry meaning beyond the plate.
The Sesame Teapot is a reflection of that upbringing. It represents the tea ceremony, the mandarin oranges symbolising respect and blessings, and the firecrackers capturing the joy and energy of Chinese New Year.
Through my work, I hope to share not just desserts, but pieces of my heritage — and the enduring memories of my Ah Gong, who continues to inspire me.
Your career has taken you from luxury hotel kitchens to creating the Queen’s 90th birthday cake and now setting the MasterChef Australia grand finale. Is there one moment that still feels surreal when you look back on your journey?
I have refined it to make the emotional journey stronger, while keeping the focus on gratitude, passion, and the impact of your craft.
When I look back on my journey, the moments that still feel surreal are the ones I never imagined when I first started as a young pastry chef in Singapore.
To have the opportunity to create a cake for the Queen’s 90th birthday, to see my creations enjoyed by incredible people such as Lady Gaga, and now to be invited to set the final challenge for MasterChef Australia — these are moments that remind me how far passion, dedication, and perseverance can take you.
But what makes me most grateful is not just the recognition, but the ability to bring happiness and emotion to people through my creations. Every dessert carries a piece of my journey, and I remain committed to using my craft to create meaningful experiences that resonate beyond the plate.
Some of your creations, like the edible Royal Ascot Hat, are almost too beautiful to eat. Is there ever a tiny part of you that doesn’t want anyone to cut into it?
Not at all! For me, the most rewarding moment is seeing the reaction when someone experiences my creation for the first time. I love watching their expressions, especially that moment when they taste it, and their face lights up with a smile.
That joy and emotion are the greatest compliments I could receive. A creation is not truly complete until it is shared, enjoyed, and creates a memorable experience for someone.
I always look forward to the next challenge. I enjoy pushing myself and creating something that tests my skills, because that is what keeps me inspired and happy. The more challenging the journey, the more I learn, grow, and continue to be passionate about what I do.
The best afternoon teas tell a story, and yours are renowned around the world. What makes an unforgettable afternoon tea experience beyond beautiful pastries?
An unforgettable afternoon tea experience is about so much more than beautiful pastries — it is a complete journey.
The front-of-house team is my ambassadors and often the first point of contact with my guests. The moment they step into the afternoon tea room, they should feel welcomed, comfortable, and cared for. That sense of warmth and hospitality is where the experience truly begins.
When I create a collection, I always start with the visual design — considering colour, height, shape, and balance. From there, I develop the flavour profile, carefully selecting components, textures, and mouthfeel to ensure every element works harmoniously together without one overpowering another.
Training the front-of-house team is also essential because they need to understand the story, ingredients, and composition behind each creation. When they can share that knowledge with passion and confidence, they transform afternoon tea from a meal into a memorable experience.
Many home cooks watching MasterChef might feel intimidated by pastry. What’s one piece of advice you would give to anyone wanting to become more confident with desserts?
My advice would be: don’t be intimidated by pastry. The beauty of pastry is that it is a combination of creativity, technique, and patience. And confidence comes with practice.
Start with the basics, understand your ingredients, and don’t be afraid of making mistakes. Every mistake is an opportunity to learn and improve.
Most importantly, remember that a dessert must taste delicious. It can be beautiful, but the flavour, texture, and the happiness it brings to someone are what truly matter. Bake with passion, enjoy the process, and let your confidence grow with every creation.
After more than 25 years at the top of your profession, what still inspires you to step into the kitchen each day?
My passion and curiosity are what continue to inspire me every day.
The kitchen is like my own candy shop, a place where I can explore, discover, and choose my “ingredients” to create something magical. I don’t see it as just a job; it is something I truly enjoy and a passion that continues to bring me happiness.
I love challenging myself, discovering new ideas, and creating experiences that bring joy to others. As long as I have the opportunity to create, learn, and inspire, I will always feel excited to step into the kitchen.
What advice would you give to someone who’s dreaming of a career in food but doubts whether they’re good enough?
Believe in yourself and stay determined. Every great journey begins with a dream, but it is your passion, discipline, and determination that will carry you forward.
Don’t be afraid of challenges or mistakes — they are part of the learning process and will make you stronger. Keep improving, stay curious, and never give up on yourself.
If you have the passion and the determination to work hard, you can achieve more than you ever imagined.
Watch the MasterChef Australia Grand Finale at 7pm on Sunday, 9 August, on Channel 10 and 10Play.
